Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

Yield:

6 servings (serving size: about 1 1/4 cups)

 

Ingredients

6 cups water

1 pound asparagus, trimmed and cut into 3-inch pieces

1 cup uncooked orzo (rice-shaped pasta)

1 (1 1/4-pound) skinless salmon fillet

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

1/4 cup thinly sliced red onion

Lemon-Dill Vinaigrette

Preparation

1. Preheat broiler.
2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.